“The whole semester was just this sort of extended challenge, never having enough time, struggling to get enough food to sustain myself, and isolated like everyone else … On the other hand, being able to get through the semester having done the work that I did, having gotten through to the other side, was a big triumph”
When the pandemic started, and Chancellor Subbaswammy announced guidelines for which students could return to the University of Massachusetts’ campus. Some students who couldn’t come back were left in a difficult position. For one student, the public nature of the guidelines meant he stayed an environment that was hard on his mental health, and where he faced food insecurity. Adam Lechowicz, a junior studying computer science and political science, spent the fall semester at home, during which he described in a series of emails the different challenges he faced and his tireless work to help other students in a similar situation.
The decision to stay at home was partially made for him, and partially calculated by him. Since he did not have any classes on campus, he felt he didn’t have a “justification” he could give his family without causing issues at home. He weighed some other factors, but when the spring semester rolled around, he enrolled in on-campus classes in order to have that clear reason to return.
“There were also two other factors; at first, I bargained with myself and thought that the Fall semester could be manageable at home, because the online half of the Spring semester hadn’t been too bad in terms of workload and I had time to get out of the house – this didn’t end up being the case. Of course, with college being as expensive as it is, saving money on room and board was also something I considered,” he explained.
In early October, as with many of his peers, he found himself buried under assignments that seemed to keep piling up. Despite taking the same number of credits the semester before, he felt his workload had dramatically increased this semester, as professors added assignments that just felt like “busy work.” In other classes a “flipped classroom” option, where lectures are recordings assigned as homework, and class time is dedicated to follow-up activities, “doubled the time commitment” for him.
“It’s rough, and I think it’s rough for everyone. As for me particularly, it has manifested in a unique situation where my to-do list is so overwhelmed that there are legitimately days where I have to squeeze in enough time in a day to make and eat one meal — I think there’s reasonable criticism that I should’ve just dropped a course or two to give myself more time in the average day, but I’m stuck with this dilemma between graduating somewhat on time and taking fewer than 20 credits,” he explained.
“I’ve been trying to go out and purchase food for myself from the grocery store as well, which has helped with my situation overall, but also falls to the same drawback that ‘sometimes I just don’t have time.’”
As he juggled schoolwork, Lechowicz also dove into campus advocacy and student government. He worked on one of the fall planning working groups with UMass administration, where he consistently prioritized students who shared similar experiences with him. He continued this work into the spring semester, as a student member of the planning groups for the spring. In this position, he continued to emphasize the importance of bringing back students who rely on the physical campus for stability.
“I approached them through the lens that the changes would help students in general, but particularly students who have to deal with situational uncertainty in their daily lives – hopefully one of these successful advocacy efforts made a difference for someone,” he said.
As the secretary of technology for the SGA, he helped orchestrate three “email campaigns” over the course of the year for the SGA. In these campaigns, students could send emails to UMass admin in support of a policy change. The first was in support of a revised pass/fail policy that resulted in the extension of the pass/fail option through the spring semester. The second supported a student employment policy change that would give compensation for both on-campus and off-campus student workers during the Spring semester lockdown. The last campaign protested proposed tuition and fee increases for room, board and out-of-state tuition costs, which was not successful.
In October, as he worked on campaigns for other students, he began planning a spring semester that would be better than his fall one. Facing challenges in accessing food, and with social isolation taking its toll on his mental health, he wanted the spring semester to be different.
“This week has been particularly hard in terms of food, to be completely honest with you – I feel like that has affected my thinking for the upcoming semester. I’ve been trying to look for an internship that would let me basically take a gap semester over the Spring and get me out of the house. I’ve only gotten one response so far, but I remain optimistic. I’m still enrolling in some classes just in case, and I am wholeheartedly planning on applying for on-campus needs-based housing this time so that I can have a consistent source of food in my life,” he said. “If my application goes through, I’m planning on telling my dad that I have an on-campus class, or some similar deflection, to avoid scrutiny into it – it’s a bit of a delicate topic. If my application isn’t accepted, I want to try to move out for the spring. A lot of my friends live off campus in the Amherst area, and I may try to see if I can either sublet, couch-hop, or get one of my other friends interested in a joint lease.”
In February, when asked what he believes is most important for people to understand about the impact of the pandemic, he emphasized that the effects are often closer than someone may initially think.
“I think the most important thing for people to understand about the pandemic is how the constraints of all of this can just have unintentional and sometimes surprising side effects on people that are closer than you’d expect,” he said. “In this society, where life is a delicate balance that can be thrown off by the slightest disturbance, something like the pandemic does that to a huge amount of people. Check in on your friends and make sure they’re doing okay.”
Reflecting on his semester as a whole, he described it as an “extended challenge,” but noted that his ability to get through it, and do all the work he did, felt like a major triumph.
“The whole semester was just this sort of extended challenge, never having enough time, struggling to get enough food to sustain myself, and isolated like everyone else. There were definitely a few weeks here and there where the workload/isolation combination really got to me and made everything really difficult. On the other hand, being able to get through the semester having done the work that I did, having gotten through to the other side, was a big triumph.”
During the spring semester, Lechowicz lived on campus, and he said that his mental health “improved tremendously” almost immediately after getting to campus.
“Despite everything going on at the beginning of the semester with COVID, the campus’ shift to high risk, and the isolation that brought, simply being here and having that stability in terms of food and material well-being really helped me deal with an otherwise isolated semester with a heavy workload,” he said. “I think that, for me, my experience this past academic year really underscores how much material circumstances have ripple effects on other aspects of wellbeing. This pandemic has exacerbated structural inequities in our society.”
“I think UMass should take steps to better support these student populations which disproportionately suffer from instability – housing, food, or situational insecurity – in their lives, particularly BIPOC and LGBTQ+ students.”
Article From & Read More ( Facing food insecurity at home, he worked tirelessly to advocate for others in similar positions - The Massachusetts Daily Collegian )
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food
For decades, chemical pesticides have been a go-to method of protecting crops for industrial agriculture, but the practice can often come at the cost of environmental and other damages.
The resulting demand for more organic and sustainable pest control alternatives has fueled quite a bit of research, including a new study out of Spain that finds promise in a combination of used materials from beer and food production and cow manure.
“Rapeseed cake (the remainder from vegetable oil extraction) and beer bagasse (spent grains) are two potential organic treatments which have shown really positive results in previous studies,” explains lead author Maite Gandariasbeitia from the Neiker Basque Institute for Agricultural Research and Development.
“Their high nitrogen content promotes the activity of beneficial microorganisms in the soil, which helps to break down organic matter like manure and kill off nematodes and other parasites which damage crops.”
Nematodes are a common parasite that invade roots through the soil, where they lay eggs, damaging the roots and slowing the plant’s growth and crop yields.
After adding the beer and rapeseed waste into soil along with fresh cow manure, the researchers saw a major improvement in root health from just a single treatment.
The experiment stretched out over a year, and treated plots of plants showed about 15 percent higher yields compared to control plots over the time period. The researchers say the new organic treatment also increased the amount of healthy microorganisms in the soil.
“There are still many questions to answer so that we can gain a better understanding of what happens in the soil during and after these biodisinfestation treatments,” says Gandariasbeitia.
The hope is that similar methods could be found to tackle other soil parasites.
Laurent Veyet's tasting menu is not for the faint-hearted, but may point to the future of feeding a booming world population - there is a prawn salad with yellow mealworm, crunchy insects on a bed of vegetables and chocolate-coated grasshoppers.
As sun bathed the outdoor restaurant terraces in Paris, Veyet's ornate dishes were winning approving nods and murmurs of satisfaction from his adventurous clientele.
"It's the ideal dish for first-timers," the Parisian chef said, preparing a serving of pasta made with mealworm flour, sweet potato and sauteed insect larvae. "There are some really interesting flavours. Not many people could say they don't like that."
The European Food Safety Agency (EFSA) in January deemed the mealworm fit for human consumption and in May approved its sale on the market. The agency has fielded more than a dozen other applications for insect-based food products, including crickets and locusts.
Mealworm, and insects more generally, could offer a sustainable and low carbon-emission food source for the future.
Dining with his two daughters, Soheil Ayari gave his endorsement: "I feel like I am in a traditional restaurant except the concept behind what I’m eating is different. And honestly, the tastes are very similar (to regular food)."
Ayari's young daughter was equally positive: "It's environmentally friendly and what's more, it's good."
Veyet grows his mealworm on site, feeding them porridge oats and vegetables. While the mealworm may look like an unappetizing maggot, it is in fact the larvae of the darkling beetle, rich in protein, fat and fibre.
A versatile ingredient, the mealworm can be used whole in curries or salads, or ground to make flour for pasta, biscuits or bread.
"Insects are nutritious," said Stefan De Keersmaecker, a health and food safety spokesman at the European Commission. "They can really help us switch to a more healthy and sustainable diet and food system."
For Veyet, the challenge is two-fold: winning over public opinion and learning how to match the insects' taste with other foods.
"You have to find the right flavours, the right accompaniments. All that is fascinating, any chef will tell you the same," he said.
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Editor’s note: In March, The Sopris Sun launched a series on the Pitkin County Open Space and Trails' (OST) agriculture lease program. In exploring its genesis, co-creators, open spaces and lease holders, The Sun sought to cast light on the quiet, industrious and enterprising farmers and ranchers “next door.”
Fourteen months ago, the inconceivable occurred. A nationwide shutdown depleted grocery shelves and shuttered businesses. Communities hadn’t experienced such reverberations since the Great Depression. COVID-19 proved the necessity of local farming and ranching for immediately available produce and protein.
Food and government programs ensured that those in need received freshly harvested, nutritious produce. Each week, valley farmers delivered hundreds of pounds of fruits and vegetables to food distribution centers administered by LIFT-UP and Food Bank of the Rockies.
Harper Kaufman is one such farmer. In 2018, Kaufman applied for and secured a 10-year lease on Pitkin County Open Space & Trails' premier Emma Open Space. Her farm, Two Roots, became OST’s first certified-organic operation. Breaking ground on three of her 22 acres, Kaufman grew 30,000 pounds of food in her first season, demonstrating fiscal viability in local food production. The U.S. Food and Drug Administration’s Food Safety and Modernization Act establishes safety and sanitation guidelines with which Two Roots must comply. The farm faced defining financial hurdles to do so: provide a barn, potable water, electricity, drainage and septic. Kaufman secured a five-figure federal grant toward irrigation and infrastructure to help comply with the Food Safety and Modernization Act.
Was OST also willing to invest in infrastructure to keep open space in food production? They put it to the public, and the public responded: yes. OST and its board recognize the necessity and value of investing our public dollars in small-scale farming and local food — so much so that the potential of OST agriculture land has drawn an increasing number of applicants and a diversity of proposed uses. With input from the public and the first lessees of Glassier Open Space, OST revamped its application selection process, first in 2014 and again in 2017 and the Glassier Management Plan to better support small farmers.
Glassier is an agrarian dream — encompassing a historic farmhouse, granaries, a decaying brick chicken coop, pig shed, potato cellar and a lovely, decrepit barn — sprinkled across 282 acres of irrigated pastures, ancient stone fruit trees, venerable cottonwoods, irrigation ditches and meaningful wildlife habitat. Snuggled up against The Crown Recreation Area, public and recreational land, it’s one hell of a spread.
In January 2021, after updating and refining the management plan for Glassier, OST sent out a request for proposals for new lessees to steward Glassier in an encompassing, regenerative manner. Seven entities applied.
Pointing to glitches in the administration of the selection process, one of the seven applicants filed an appeal. With a lifelong relationship to water buffalo and a history of violence and trauma in his home country of Venezuela, rancher Jose Miranda was aggrieved and pained. He felt racism and saw corruption. The appeal process and media response were explosive and divisive. Miranda’s appeal solicited public input as it made its way to the Pitkin Board of County Commissioners, where Board Chair Kelly McNicholas Kury acknowledged, “This process just really missed some i’s and t’s for me.” Several board members expressed offense at Miranda’s accusations of corruption and racism.
“We had a couple of minor discrepancies, but the process was open and transparent,” says OST Executive Director Gary Tennenbaum. “The appeal process showed the process was run as designed. Can it be better? Definitely, and that is what we are looking to do in the next few months of public and agricultural community outreach. What Jose’s appeal showed is that we have more demand for ag lands than ever, and we need to work to preserve more and have a lease process that meets the needs of the farmers.”
OST Agriculture and Conservation Easement Administrator Paul Holsinger said the applicant pool was strong, Miranda’s proposal among them. As a water buffalo rancher, Miranda stands at the threshold of significant positive change for ranching in the West. The buffalo have a smaller ecological impact than cattle; they attain market size more quickly; their meat has 43% less cholesterol; and their milk is more nutritious than cows’ milk. Miranda’s Glassier proposal, prescient as it was, was beyond the current capacity of Glassier Open Space.
A Feb. 4, 2021 OST Glassier Lease Recommendation memo reports that: “The selection committee generally discussed which proposal fit with the Management Plan’s overall wildlife, restoration, recreation and improvement vision for the property, as well as agriculture. The committee agreed that the ideal lessee would not only be a successful farmer or rancher but also one that could be a partner with the OST department.”
With a proven track record of teamwork, diplomacy and experience, Alyssa Barsanti of Marigold Livestock Company was awarded the Glassier agriculture lease.
“Alyssa greatly impressed the committee with her knowledge and experience with minimizing wildlife conflict, her breadth of experience with different methods of irrigation and welcoming attitude toward the public.” The memo continues, “Her reference expressed nothing but admiration and awe at the ability of Alyssa to recognize what a piece of land needs and be successful at farming with those limitations.”
She will start with sheep. As the existing OST soil test plots and irrigation studies free up more acreage, Marigold will raise meat birds and laying hens: “an operation,” concludes the memo, “that is appropriate in scale, use and practice for the agricultural land and will help to achieve the goals of the Management Plan and enhance agriculture in the Roaring Fork Valley.”
The extended holiday weekend means family, friends and food. And possibly more food than can be consumed. This means leftovers need to be stored so they can be enjoyed for a couple of days.
To ensure that your holiday spread remains safe to eat, follow these guidelines:
Two-Hour Rule:All perishable items should be refrigerated within two hours of coming out of the oven or refrigerator. After two hours, perishable food enters the Danger Zone (between 40 degrees to 140 degrees F) where bacteria can multiply quickly and cause the food to become unsafe. If foods have been left out for more than two hours, discard items to prevent foodborne illness.
Use Small and Shallow Containers:Store leftover food in small, shallow containers in the refrigerator or in the freezer for later use. Shallow containers help cool leftovers more quickly than storing them in large containers.
Freeze or Consume Within Four Days:That means the Friday after Memorial Day is the last day you can safely eat the holiday leftovers. If you want to keep leftovers longer, freeze them within that four-day period to enjoy later.Food poisoning bacteria does not grow in the freezer, so it is safe to eat for much longer. Foods that have been in the freezer for months (recommended freezer times chart) may be dry, or may not taste as good, but they will be safe to eat.If you store leftovers in the freezer, the quality with best within two to six months. Reheat leftovers to an internal temperature of 165 degrees F.
Microwave Food Safely:When reheating in the microwave, cover and rotate the food for even heating. Arrange food items evenly in a covered microwave-safe glass or ceramic dish and add some liquid if needed. Because microwaves have cold spots, check the internal temperature of the food in several places with a food thermometer after allowing a resting time.
Curious about how long a specific food will last in the fridge or freezer? Check out thishelpful chartfrom the FDA.
USDA Experts are Available Need more information about leftovers? Call the USDA’s Meat and Poultry Hotline at 888-MPHotline (888-674-6854) to talk to a food safety expert or chat live atask.usda.govfrom 10 a.m. to 6 p.m. EDT, Monday through Friday.
To sign up for a free subscription to Food Safety News, click here.)
Sky Deck, North County’s latest culinary attraction, is finally nearing completion after a year-long pandemic-related delay.
On June 11, a handful of the restaurants in the nautically-themed 26,000-square-foot dining-and-drinking destination will open, with the majority coming online around mid-July.
But on Wednesday afternoon, May 26, Sky Deck’s developer and architect offered a walk-through preview of the massive, 1,000-seat complex, which is the final piece of a four-year, $120 million expansion of the Del Mar Highlands Town Center, at El Camino Real and Del Mar Heights Road in San Diego.
Sky Deck is located 14 miles south of the Windmill Food Hall, a 12,000-square-foot food hall that opened in September 2019 in the old Pea Soup Andersen’s restaurant building in Carlsbad. The two venues are among a wave of similar projects that have opened around the county in recent years, including the Little Italy Food Hall in Little Italy, the Liberty Public Market in Point Loma and the still-in-the-planning stages Outpost Urban Food Hall in Poway.
The entrance patio to Sky Deck, a 26,000-square-foot restaurant destination at the Del Mar Highlands Town Center in Carmel Valley.
(Pam Kragen/The San Diego Union-Tribune)
But Sky Deck creator Pat Donahue doesn’t like his career-capping project being compared to the region’s other food halls. He modeled his project after El Nacional, the famously luxurious, 400-seat dining-and-drinking destination in Barcelona, Spain, which he visited on vacation several years ago.
“This isn’t a food hall, and please don’t call it a food court. This is a restaurant collection and a culinary experience,” said Donahue, the former CEO of Donahue Schriber Realty Group, the Costa Mesa company that developed Sky Deck and owns more than 60 shopping centers nationwide.
Like El Nacional, Sky Deck is a large and opulent location with a large bar at its centerpiece, surrounded by independently operated restaurants that have their own seating areas and full service staffs. Sky Deck will have eight restaurant tenants plus the main bar. There is also an upstairs patio Brewers Deck, where three local companies, two beermakers and one hard kombucha-maker, all had their soft openings this weekend.
Old boats, fish traps and glass floats hang from the 35-foot ceiling in Sky Deck, a 26,000-square-foot restaurant destination opening soon at the Del Mar Highlands Town Center in Carmel Valley.
(Pam Kragen/The San Diego Union-Tribune)
Donahue said the goal for Sky Deck is to create an exciting location that will draw the dinner crowd for a night out at the shopping center.
“Food courts are good at drawing a lunch crowd to centers, but at dinnertime that falls apart because nobody’s going to get any credit for taking someone out to dinner at a food court. This place will be a date night destination. It will be dinner-centric,” he said.
Two of the Sky Deck tenants are excited about the project’s potential for success. Third-generation chef/restaurateur James Augustine, 20, is opening two side-by-side venues inside Sky Deck, Zizikis Street Food and J Restaurant. He opened Zizikis for takeout-only service two months ago and said he’s been stunned by its success, serving mostly local residents within a five-mile radius.
“Our business has been absolutely crazy,” said Augustine, who got his start in the kitchen five years ago at Beeside Balcony in Del Mar. “People are really excited about this. I’m optimistic.”
Sky Deck developer Pat Donahue, left, with chef/owner James Augustine, 20, who is opening two dining venues inside the upscale restaurant destination, Ziziki’s Street Food and J at the Sky Deck.
(Pam Kragen/The San Diego Union-Tribune)
Also bullish on the future are Aaron and Anne Ortega, who co-own Oceanside’s Northern Pine Brewing with brewer Bobby Parsons. The married brewers were the first tenants signed to the Sky Deck project a couple of years ago. Anne Ortega said initially they were going to run the whole upstairs deck but they’re even more excited to be sharing space with Boochcraft and Rough Draft Brewing Co.
“It is so exciting to be here with these other companies,” Anne Ortega said on Wednesday, May 26. “We think this place is going to be a big deal. We can’t wait for it to all come together.”
Sky Deck is opening in a pedestrian-rich area that’s been growing rapidly in recent years, according to Chris Elliott, vice president of leasing and acquisitions for Donahue Schriber. It’s directly across the street from the 2-year-old mixed-use project One Paseo, a 23-acre development of housing, offices and retail shops. More than 280,000 square feet of leased office space was recently completed there and more is on the way, Elliott said.
Sky Deck, a 26,000-square-foot upscale food hall, was built above the Jimbo’s market at Del Mar Highlands Town Center.
(Pam Kragen/The San Diego Union-Tribune)
Sky Deck — built atop the new 25,000-square-foot Jimbo’s market and reached via an outdoor escalator — was designed by Mitra Esfandiari, senior principal of RDC Architecture in Long Beach.
Inspired by San Diego’s Navy history, the interior design has an industrial maritime theme that’s decorated with real fishing boats, lobster traps, glass floats, nets and reclaimed iron hardware from decommissioned ships.
The building has a 35-foot-high, glass-paneled ceiling and its north wall is painted with a 100-foot-long ocean mural. Esfandiari said she wanted the massive scale of the building to have a unifying “wow factor,” but for each of the individual restaurants to have their own unique and intimate design.
Sky Deck, a 26,000-square-foot restaurant destination opening soon at the Del Mar Highlands Town Center in Carmel Valley, is naturally lit with many windows in its 35-foot-high ceiling.
(Pam Kragen/The San Diego Union-Tribune)
Understory — Scott Slater of Slater’s 50/50 restaurants will operate this huge central cocktail and wine bar with a live music stage and the ability to order plated food delivered from any of the eight onsite restaurants. Opening June 11.
Zizikis Street Food — Chef/owner James Augustine’s Greek restaurant serves pita wraps, burgers and sides made from family recipes. Now open for takeout. Opening June 11.
J at Sky Deck — A New American restaurant, also from James Augustine, features appetizers and entrees such as grilled Spanish octopus, lamb meatballs, pan-seared salmon and steaks. Opening June 11.
Kiin Extraordinary Thai — Pimwara “Patty” Thongchua, owner of Plumeria vegetarian Thai restaurants in Encinitas and University Heights, will offer both vegetarian and non-vegetarian options. Opening June 11.
Marufuku Ramen — This Bay area ramen restaurant chain, specializing in Hakata-style tonkotsu ramen, opens its first San Diego County location.
Owners and managers mingle at Ambrogio15, the Milano Pizza Experience, inside the Sky Deck, a 26,000-square-foot upscale food hall opening soon at Del Mar Highlands Town Center.
(Pam Kragen/The San Diego Union-Tribune)
Ambrogio15, the Milano Pizza Experience — A more upscale version of the popular Pacific Beach pizzeria, will have more than a dozen gourmet pies developed by Michelin-starred Milanese chef Silvio Salmoiraghi and partner Choi Cheolhyeok. It will also offer a seven-course gourmet tasting menu for 15-20 diners at a time featuring Italian dishes and global meat and seafood entrees, with a vast menu of natural Italian wines and French Champagnes. Opening June 11 or earlier.
Craft House — Chef Caesar Huerta and his brother/partner Jose Huerta will serve New American and Mexican cuisine, including ceviches and whole grilled branzino. The brothers’ first Craft House, a brewpub known for its burgers, opened in North Park in 2018.
Urbana, Mexican Gastronomy — The second location of Javier Cuadra’s Michoacán-inspired street foods stand at the Anaheim Packing District food hall, including tacos, ceviches, enchiladas, salads and pozole.
Glass Box — Operated by chef Ethan Yang of Zen Modern Asian Bistro in Sabre Springs, Glass Box will offer yakitori, sushi and other Asian dishes at a dining bar where guests surround the chefs on three sides in a glass-walled restaurant. Opening in late August.
Boochcraft, Organic Hard Kombucha — Founded in Ocean Beach and headquartered in Chula Vista, Boochcraft is serving 16 of its flavored high-alcohol fermented tea drinks on tap in the upstairs Brewers Deck. Now open.
Rough Draft Brewing Co. — This Sorrento Mesa brewer specializes in IPAs, ales, stouts and Belgian-style and bourbon barrel-aged beers. Now open.
Northern Pine Brewing — This 3-year-old Oceanside brewer serve an eclectic mix of its house-brewed beers on tap, which include Smoke Show Black IPA and its Saized & Confused Saison, which won a gold medal at the 2020 San Diego International Beer Competition. Now open.
Inside the Sky Deck upscale food hall at Del Mar Highlands Town Center, a massive hand-painted ocean-themed mural can be seen on the wall above the soon-to-open restaurant tenant J at the Sky Deck.
Article From & Read More ( Take a look inside the soon-to-open Sky Deck high-end food hall in San Diego's Carmel Valley - Del Mar Times )
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The popular free samples at Costco warehouse stores have been missing for more than year unless they are individually wrapped.
Richard Galanti, chief financial officer and executive vice president at Costco, said this week during the third-quarter earnings call that the samples are returning in phases starting in June, according to USA Today and CNN.
He also said Costco will bring back its food court seating as the nation continues to re-open and go back to “normal” amid the COVID-19 pandemic.
USA Today reported, “About 170 of Costco’s approximately 550 locations will bring back full sampling by the first week of June, with the rest of locations returning to full sampling by the end of June.”
CNN reported there will, however, be “increased safety protocols” such as “the samples being prepared behind plexiglass, made in smaller batches and distributed to customers one at a time. Costco eliminated food sampling in March 2020 during the onset of the pandemic.”
Galanti said indoor seating will return at most stores but the tables will be spaced farther apart.
USA Today reported the food court menu will be expanded to include improved churros and a “high-end soft ice cream to replace their frozen yogurt.”
Costco earlier this month revised its face mask policy for shoppers after the U.S. Centers for Disease Control and Prevention announced new guidance. Fully vaccinated shoppers are no longer required to wear masks in states or cities that are not under a face covering mandate.
FRAMINGHAM – The 11-member Framingham City Council unanimously passed a proclamation thanking and recognizing community partners in the city who were part of food security efforts during the coronavirus pandemic between March 2020 and May 2021.
The proclamation is also supported by the Framingham School Committee, the city’s Mayor, and the Superintendent of the Public school district.
The proclamation reads:
WHEREAS, The United Nations Committee on World Food Security has defined a person as “food secure” when they have the physical, social, and economic access to sufficient, safe, and nutritious food that meets their dietary needs and food preferences for an active and healthy life;
WHEREAS, Framingham understands that without food security, including availability, access, utilization, and stability, students are not ready and able to learn;
WHEREAS, Students and families in the Framingham Public Schools have experienced tremendous hardship including food insecurity as a result of the COVID-19 pandemic;
WHEREAS, Framingham has forged strong relationships within and among community-based organizations along with the Framingham interfaith community;
WHEREAS, Framingham’s community partners are committed to ensuring food security for families;
WHEREAS, During the COVID-19 pandemic Framingham Public Schools food service staff have ensured that meals are available each day to our students, distributing over 329,712 meals to date; and
WHEREAS, Framingham’s interfaith partners and community-based organizations continue to expand existing food access programs, create new programs to meet the growing food insecurity need, collaborate to expand the community safety net, and facilitate volunteer-led food and toiletry donation and distribution efforts;
NOW, THEREFORE, BE IT RESOLVED that the Mayor, Framingham City Council, Framingham School Committee, and Superintendent recognize and honors the work and contributions made by the Greater Framingham Community Church; The Plymouth Church; Trinitarian Congregational Church; Foundation for MetroWest; Stop and Shop; Faith Community Church; Wahoo Boots on the Ground; Daniel’s Table; YMCA; A Place to Turn; Discovering Hidden Gems; The Salvation Army; BRACE; Feed Framingham; SMOC; Jewish Family Services; Islamic Center of Boston and Wayland; Faith in Food; Salvation Army; Hope Food Pantry; St. Bridgets; Sudbury Foundation; Metrowest Health Foundation; Middlesex Savings Bank Charitable Foundation; the United Way of Tri-County; Casa Trabajadores; Pelham Learning Center; MetroWest Nonprofit Network; Framingham Department of Public Health; and the Framingham Public Schools Office of Food Services, and Office of Equity, Diversity & Community Development and all of the countless community volunteers; and proclaims that all of these organizations and individuals have been critical community partners in helping to ensure food security for our school community.
Article From & Read More ( Food Security Efforts Recognized in City Council & Framingham Leaders' Proclamation - framinghamsource.com )
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The Singapore Food Agency (SFA) has lifted the suspension of two food businesses linked to an outbreak that affected 55 people. The investigation is ongoing.
Certain operations at Meetup @ 352 (Kin Hoi) and Kemono Pte. Ltd. were suspended from April 20 to May 27.
The Ministry of Health (MOH) and SFA received reports of gastroenteritis involving 55 people who consumed food prepared by these firms between March 28 and April 19. One person was hospitalized but has since been discharged. An investigation into the cause of the incident is ongoing.
SFA stopped Kemono Pte. from preparing and serving all menu items, including online orders, to Kin Hoi. Kemono Pte. is a business partner of Kin Hoi and provides food preparation and cooking services for Kin Hoi’s online delivery orders, in a separate facility from their own business.
Kin Hoi and Kemono Pte. have disposed of all ready-to-eat, thawed and perishable food items. They have also cleaned and sanitized their premises, including equipment and utensils, and rectified lapses in food preparation processes.
The two firms will be placed under close surveillance to ensure they adhere to food safety requirements, said SFA.
Another outbreak and story so far this year
The Ministry of Health and Singapore Food Agency are investigating another incident of gastroenteritis affecting 13 people who fell sick after having food prepared by a branch of Eng’s Wanton Noodles between May 14 and 16. No one needed hospital treatment.
SFA has suspended operations at this site of Eng’s Wanton Noodles until further notice. All food handlers at the premises are required to re-attend and pass a food safety course and test negative for foodborne pathogens before they can resume work. The licensee must clean and sanitize the premises, equipment and utensils.
Meanwhile, it has been revealed the Singapore Food Agency and Ministry of Health have investigated 27 gastroenteritis outbreaks involving more than 800 people since the start of 2021.
Responding to a parliamentary question, Grace Fu, Minister for Sustainability and the Environment, said 18 were associated with education institutions with 13 in pre-schools. In 2019, 18 out of 33 gastroenteritis incidents in education institutions occurred in pre-schools.
Gastroenteritis can be caused by viruses, bacteria and parasites. It can be transmitted from person to person, through surfaces contaminated by an infected person’s vomit or feces or by contaminated food or water.
Fu said they were particularly concerned about pre-schools, given that young children are more vulnerable to infection.
Investigations suggest lapses in cleaning in some schools’ in-house kitchens contributed to the outbreaks. For instance, ineffective cleaning agents were used to sanitize areas contaminated with vomit and feces. Chopping boards and knives for raw meat and cooked food were also found kept together instead of separately, increasing the risk for cross-contamination, said Fu.
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Food cart hubs have been popping up all over Oregon, and rightly so – they make for a fun way to dine al fresco while also experiencing variety.
If you, too, enjoy a lively outdoor setting, consider a visit to The Barn at Hickory Station (640 Hickory Street N.W., Albany, 541-666-2974). This gastro-pub and food-truck collective includes 13 food trucks to choose from, as well as a taproom with more than 42 taps of beer, wine and cider; plus, non-alcoholic beverages.
My favorite food cart of the bunch is Kracked Crab (krackedcrab.com), with a second location at the Happy Valley Station (13551 S.E. 145th Avenue, Happy Valley). They serve up crab, shrimp and lobster boils packaged up with a side of potatoes, corn on the cob, a sausage and an egg.
Other carts include High on the Hog (Memphis BBQ), Dreaming of Sushi (sushi and chicken teriyaki), Los Vecinos (Venezuelan), Kento Hibachi (Japanese), The Local Bite (salads, sandwiches and wraps), Peterson’s Pretzels, Big Sisters Thai, Curbside Bacon (steaks and seafood), Family Pho (Vietnamese), Majahua Mexican, Ohana Kitchen (Hawaiian) and On Any Sundae (giant ice cream sandwiches, cones and floats). Rain or shine, there’s plenty of seating indoors and outdoors. Hours vary; it’s best to call or visit their social media for a list of hours, openings/closures and live events.
For a fabulous breakfast or brunch in Albany’s historic downtown area, head to Brick & Mortar Cafe (222 1st Avenue W., Suite 4, Albany; 541-791-7845; brickandmortarcafe.com). Expect both sweet and savory dishes ranging from hearty omelets and benedicts to pancakes, waffles and crepes. Little ones especially enjoy the Mickey Mouse pancakes.
Specialty dishes include the very popular chicken and waffles, biscuits and gravy, chicken fried steak, a power bowl and more. Although I prefer to pair my breakfast with fresh orange juice or grapefruit juice (both on the menu), there’s a plethora of beverages to choose from. Kick start your day with locally-sourced espresso from the espresso bar or indulge in an all-natural fruit smoothie. For those who prefer something a little stronger, there’s quite a cocktail list that is filling all on its own with offerings like the signature Bloody Mary with all of the fixings, mimosa flights and their own spin on a breakfast-style margarita.
Can’t make it in for breakfast? This little cafe also serves up a variety of fresh sandwiches, burgers and wraps as well as soup, salad and fish and chips. Regardless of your choice, you won’t be disappointed with Brick and Mortar’s topnotch service, generous portions or the creative-flare that they put into each fresh and quality dish. Visit the cafe from 8 a.m. to 2 p.m. Monday through Friday, extended to 3 p.m. Saturday and Sunday. They fill up fast, especially now that there’s limited seating, but they are worth the wait.
The all-new fourth edition of “Gerry Frank’s Oregon” guidebook is available throughoregonguidebook.com; 503-585-8411;gerry@teleport.com;amazon.com; Macy’s; and P.O. Box 2225, Salem, OR 97308.
NPR's Scott Simon talks to chef and restaurateur Alice Waters about her slow food manifesto, We Are What We Eat.
SCOTT SIMON, HOST:
"We Are What We Eat" is both the title and the warning of Alice Waters' new book, not just that we are the too many fast-food hockey pucks and Flamin' Hot Cheetos that so many of us eat. Alice Waters believes that America's food system, what we eat, is at the heart of a lot of our health problems, climate change, even the tumult over immigration.
Alice Waters, the James Beard Award and National Humanities Medal winner and, of course, the founder of Chez Panisse, joins us now from Berkeley, Calif. Thanks so much for being with us.
ALICE WATERS: I'm delighted.
SIMON: You say many times in the book, in so many words, that what we call cheap food comes at a price.
WATERS: Indeed, it does. And the biggest price we're paying right now is in terms of our health and in terms of climate change. And to think that the solution to both of those issues is probably right under our feet - it's the soil.
SIMON: So to change what we grow, what we consume. Another point you make is about seasonality. Maybe we shouldn't expect to have tomatoes and apples, depending on where we live, all year round.
WATERS: Well, I have to say that learning to eat in season - and I learned that really when I was in Paris. I didn't know that I was just absorbing that (ph) - that when a particular season was gone, it was gone. And I ate the most delicious food. I found that Mas Masumoto's peaches were only available in maybe late August and September. But I didn't want other peaches. I was willing to wait. It was like the anticipation of what was coming next is what inspired our food at the restaurant. Again, when asparagus is gone, it's gone.
SIMON: Asking about seasonality, that's one thing in Northern California. But, I mean, what if you live in International Falls, Minn.?
WATERS: I love that question because we have not understood how to preserve food for the winter months. Just think, if you were to take all the beautiful squashes, winter squashes - they have so many tastes and colors - and if you stored them in a cool place. How many kinds of grains do we have now, endless colors of beans...
SIMON: Yeah.
WATERS: ...Carrots. I mean, I just think of every season as having its own way of feeding us. But I can tell you, we don't have tomatoes at Chez Panisse unless we've canned them, except maybe July, August, September, a little bit into October.
SIMON: You take out after convenience food, fast-food. But I feel obliged to ask, particularly during these times of the pandemic - you know, we have Americans who are working two and three jobs. They really don't have the time to shop, and they certainly feel like they don't have the time to cook from scratch.
WATERS: I believe that that is a fast-food myth to get us out there buying whatever they're selling because I know that beans and greens are very, very affordable. And what happens for me is that I make a pot of beans on Sunday. And I also make some greens with chard, whatever I have available. And when I come to cook a meal or even to make myself breakfast, I may warm up some of those beans. I put a little tortilla right on the fire. I fill it up with the beans, maybe a little hot pepper, and I eat it. And that takes me exactly two minutes, three minutes, maybe. But it's knowing how to cook. Those basic things have been taken away from us.
SIMON: I've got to ask you a question. Have you ever actually had a Flamin' Hot Cheeto?
WATERS: I'm afraid I don't know it. But I have to say that I've always loved potato chips. And I - when I went to the airport, way back when, I would allow myself to have a hot dog and a bag of potato chips.
SIMON: (Laughter).
Alice Waters - her book "We Are What We Eat: A Slow Food Manifesto" - thank you so much for being with us.
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Want to make your own jam or jelly at home but have not done it before? Have you made jam or jelly in the past and aren’t sure you did it correctly? Join us for Home Food Preservation Can-Along: Strawberry Jam and follow a Penn State Extension Educator as they walk you step-by-step through the process.
Upon registration, a recording of a previous lecture will be provided to make sure you are up-to-date on the latest research-based methods, along with an ingredient and supply list. This workshop is designed to allow participants to turn on their cameras and microphones as desired to better engage with the educator during the session. Capacity is limited to ensure an inclusive experience. The event is scheduled for two hours but has the possibility of ending early depending on the pace of the group.
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She spoke to UN News earlier this year, saying that following the UN General Assembly’s recent adoption of a resolution proclaiming 2023 as the International Year of Millets in March 2021, efforts are afoot to promote cultivation as a solution to climate and global food security challenges.
Millets – often called “Nutri-Cereals” due to their high nutritional value – are a group of small-seeded grasses grown mainly in dry zones of Asia and Africa. These include sorghum (or great millet), pearl millet, finger millet, fonio, proso millet, foxtail millet, teff and other smaller varietals.
Estimates show that more than 90 million people in Africa and Asia depend on millets in their diets. Africa accounts for more than 55 percent of global production, followed by Asia with nearly 40 percent, while Europe represents around three percent of the world market.
ICRISAT
A woman farmer using a sickle to harvest pearl millet in the state of Telangana, India. (2 October, 2011)
Population challenge
The world needs to produce more food to feed a rapidly growing global population, which is projected to reach 8.5 billion by 2030, and a staggering 9.7 billion by 2050.
With a deepening climate crisis and aggravating environmental stresses, there is a heightened need for crop diversification by promoting crops suitable for cultivation in the toughest of environments.
Acknowledging the role of millets in responding to nutritional, agrarian and climate challenges, the UN resolution considers the “urgent need to raise awareness of the climate-resilient and nutritional benefits of millets and to advocate for diversified, balanced and healthy diets through the increased sustainable production and consumption of millets.”
They are rich in vitamins and minerals, including iron and calcium; are high in protein, fiber, resistant starch, and have a low glycemic index, which can help prevent or manage diabetes.
Good to grow
“Compared to the more commonly known cereals such as wheat, rice or corn, millets are capable of growing under drought conditions, under non-irrigated conditions even in very low rainfall regimes, having a low water footprint”, explained Dr. Aburto, deputy director in the nutrition and food systems division of the UN Food and Agriculture Organization.
The International Crops Research Institute for the Semi-Arid Tropics (ICRISAT) based in Hyderabad, India, is a non-profit organization that conducts agricultural research for development. ICRISAT works closely with farmer communities and its partners, including the International Fund for Agriculture Development (IFAD), focusing on millets, among other crops.
ICRISAT Assistant Director General for External Relations, Joanna Kane-Potaka, described millets as a smart food – good for people, the planet, and farmers.
“Millets can help contribute to some of the biggest global challenges in unison - nutrition and health needs, mitigation and adaptation to climate change, poverty of smallholder and marginalized farmers in the dry zones - some of the toughest areas that will take longer to reach the sustainable development goals.”
ICRISAT/AS Rao
High-iron biofortified pearl millet variety Dhanshakti released in India's western state of Maharashtra. (23 September, 2011)
Boosting sustainability
Through offering a reduced dependence on synthetic fertilizers and pesticides, millets cultivation may also help promote a shift towards sustainable agriculture, diversifying crop rotations and avoiding the promotion of mono-cropping systems.
“The high carbon content of the crop residues makes them particularly important for maintaining and increasing soil carbon levels, important for sustainable cropping systems, and, where applicable, for providing forage, at the same time, for livestock,” noted Dr. Aburto.
‘Food system divide’
Millets are believed to be among the earliest domesticated plants, which have long served as traditional staple crops for millions of farmers, particularly in India, China, and Nigeria.
Notwithstanding the wide range of benefits that millets provide, they have largely been missing from the global food security agenda. In fact, in recent years, their production has gradually declined.
Experts point towards market distortions, a lack of appreciation of the benefits of millets and policies that have favored the production of the so-called Big Three cereals - rice, wheat and maize, resulting in a “Food System Divide”.
Joanna Kane-Potaka of ICRISAT, gave the example of India where “during the green revolution, high yielding varieties of rice and wheat were introduced and supported to scale out on a massive scale, to improve food security, while arguably, inadequate attention was paid to nutrition or environmental factors.”
The problem is further compounded by changing dietary habits, high transaction costs and the challenges involved in accessing better markets; especially true for Africa.
“Farmers have therefore shifted to more remunerative crops grown to sell for profit and moved away from subsistence agriculture responding to changing consumer preferences and markets inputs,” said Dr. Aburto.
ICRISAT/Srujan Punna
Foxtail millet. (8 November, 2017)
Millet comeback
According to Ms. Potaka, helping millets make a comeback is not just popularization of a neglected and underutilized crop but also an effort to achieve the sustainable development goals (SDGs) – mainly SDG 2 (zero hunger), SDG3 (good health and well-being), SDG 12 (sustainable consumption and production), and SDG 13 (climate action).
“It is essential to work on increasing the production and changing of perceptions about them to drive demand with new and modern products,” she emphasized.
The current trend can be reversed with government-led policies to support production and consumption of millets, coupled with enhanced consumer awareness of their nutritional and health benefits, said Dr. Aburto.
In parallel, raising investments for research and development and generating opportunities for farmers to secure better connectivity with efficient value chains and markets, would also be crucial.
Dr. Aburto also stressed the vital role of farmers in the conservation and maintenance of genetic diversity of millet through initiatives such as community seedbanks, seed fairs, and farmer networks, with a focus on promoting local millets.
ICRISAT/Agathe Diama
Women winnowing millet in Sololabougouda village, Sikasso, Mali.
2023: the year of millets
In declaring 2023 the International Year of Millets, the resolution calls on all stakeholders to provide support to “activities aimed at raising awareness of and directing policy attention to the nutritional and health benefits of millet consumption, and their suitability for cultivation under adverse and changing climatic conditions, while also directing policy attention to improving value chain efficiencies.”
Building on the experiences gained from past initiatives such as the 2016 International Year of Pulses and the 2021 International Year of Fruits and Vegetables, the UN agriculture agency is working to develop an action plan in partnership with external stakeholders, including farmers and research institutions.
“Actions taken will be aligned and supported via existing initiatives, such as the UN decade of action on Nutrition, 2016-2025 that provides an umbrella for a wide group of actors to work together to address malnutrition and other pressing nutrition issues,” Dr. Aburto added.
In line with FAO’s vision of a sustainable and food secure world for all, producing more and nutritious food for a growing population without overburdening land resources is a massive global challenge.
In the search for climate resilient solutions, millets could be the crucial link in the sustainable food supply chain.
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